Hot Chocolate Mixes to Make and Give as Gifts

 Hot Chocolate Mixes to make and give

From Lori's Recipe Journal on Facebook

Great gift ideas or jut to keep on hand for a cup of hot chocolate

Cris 

A cozy cup of comfort — homemade hot cocoa mixes perfect for gifting.”

Recipes

1. Classic Chocolate Powder Mix

Ingredients:

2 cups powdered sugar

2 cups cocoa powder

1 1/2 cups dry milk powder

1 tsp salt

Instructions:

In a bowl, sift together cocoa powder, powdered sugar, powdered milk, salt, and vanilla powder to remove lumps.

Whisk or blend until evenly combined.

Transfer to an airtight container and store in a cool, dry place for up to 3 months.

How to Use:

-Hot Chocolate: Mix 2-3 tbsp of the mix with 1 cup of hot milk or water. Stir well and enjoy.

-Mocha: Stir into hot coffee for a rich chocolatey boost.

-Iced Hot Chocolate: Blend with cold milk and ice for a refreshing twist.

-Baking: Use in brownies, cakes, or frostings for extra chocolate flavor.

2. Mexican-Style Spiced Hot Chocolate Mix

Ingredients:

2 cups unsweetened cocoa powder

2 cups powdered sugar (or finely blended granulated sugar)

1 cup powdered milk

1/2 salt

2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground allspice

1/2 tsp ground cayenne pepper

1/2 tsp ground chili powder

1 tsp vanilla powder

Instructions:

In a bowl, sift together cocoa powder, powdered sugar, powdered milk, salt, cinnamon, nutmeg, allspice, cayenne, and chili powder to remove lumps.

Whisk or blend the ingredients until fully combined.

Transfer to an airtight container and store in a cool, dry place for up to 3 months.

How to Use:

-Mexican Hot Chocolate: Mix 2-3 tbsp of the mix with 1 cup of hot milk or hot water. Stir well and top with whipped cream or marshmallows.

-Spiced Mocha: Stir into hot coffee for a spicy chocolate twist.

-Iced Mexican Chocolate: Blend with cold milk and ice for a refreshing version.

-Mexican Chocolate Brownies: Use in brownie batter for a warm, spiced kick.

3. Rich Dark Chocolate Mix

1 cup unsweetened dark cocoa powder (Dutch-process if you like extra smooth)

1 ½ cups powdered sugar (or coconut sugar for less refined)

2 cups powdered milk

½ cup finely chopped dark chocolate or mini dark chocolate chips

Pinch of cinnamon or espresso powder (optional, for depth)

Pinch of sea salt

Instructions:

In a large bowl, whisk together cocoa powder, powdered sugar, powdered milk, cornstarch, salt, and any spices. Stir in the finely chopped dark chocolate or chocolate chips until well combined. Store in an airtight container or jar in a cool, dry place (lasts about 3 months).

To serve:

Add ⅓ cup of mix to 1 cup of hot milk or hot water. Stir until smooth and melted, then top with whipped cream or marshmallows.

Tips to Elevate It:

Use a mix of 70% and 85% dark chocolate for a more complex flavor. Add a dash of vanilla extract when serving.

4. Dairy-Free Coconut Cocoa Mix

1 cup unsweetened cocoa powder

1 cup powdered coconut milk (available at Asian or health food stores)

1 cup coconut sugar (or brown sugar)

½ tsp sea salt

½ tsp cinnamon (optional, for warmth)

1 tsp vanilla powder (optional, for flavor)

Instructions:

In a mixing bowl, whisk all ingredients until evenly combined. Store in an airtight jar at room temperature for up to 3 months.

To serve: Mix 3–4 tablespoons of mix with 1 cup of hot water (or warm almond, oat, or more coconut milk for extra creaminess). Stir well. For a frothy café-style cocoa, blend the drink in a blender after mixing.

5. Peppermint Chocolate Powder Mix

Ingredients

1 cup unsweetened cocoa powder

½ cup powdered sugar (or sugar substitute for sugar-free)

½ cup powdered milk (or dairy-free powdered milk)

2 Tbsp instant dry creamer (optional, for creaminess)

1 tsp peppermint extract powder (or 1–2 crushed sugar-free peppermint candies)

Pinch of salt

Instructions

In a bowl, whisk all ingredients until evenly combined.

Store in an airtight jar in a cool, dry place.

To Make 1 Cup Hot Mint Cocoa

Heat 1 cup of milk (dairy or non-dairy).

Stir in 3–4 Tbsp of mix until smooth.

Top with whipped cream + chocolate shavings or a peppermint stick.

Optional Variations:

Add mini chocolate chips (or sugar-free ones) for extra richness.

Mix with matcha powder for a minty green tea chocolate fusion.

Turn into a frozen blended drink with ice + milk in a blender.

6. Mocha Cocoa Mix

Ingredients:

1 cup unsweetened cocoa powder

2 cups powdered sugar

1 cup instant coffee granules (or espresso powder for stronger flavor)

2 cups dry milk powder

½ tsp salt

Optional: ½ cup mini chocolate chips or crushed candy cane pieces for texture

Instructions:

In a large bowl, combine all ingredients and mix well.

Store in an airtight jar or container.

To serve: mix 3–4 tbsp of the mix with 1 cup of hot water or milk, stir until smooth, and top with whipped cream or marshmallows.

Flavor Boost Options:

Add 1 tsp cinnamon or ¼ tsp nutmeg for a spiced mocha.

Add ½ tsp vanilla powder or a pinch of sea salt for café-style depth.

Drizzle caramel or chocolate syrup on top before serving.

7. White Chocolate Powder Mix

Ingredients:

2 cups white chocolate chips or finely chopped white chocolate

2 cups dry milk powder

1 cup powdered sugar

½ cup powdered coffee creamer (vanilla or plain)

1 tsp vanilla powder (optional but adds extra flavor)

Pinch of salt

Instructions:

1. In a food processor or blender, pulse white chocolate chips until finely ground.

2. Add milk powder, powdered sugar, coffee creamer, vanilla powder, and salt.

3. Blend until everything is evenly combined and powdery.

4. Store in an airtight jar or container.

To Serve:

Mix 3–4 tbsp of the powder with 1 cup of hot milk or water.

Stir until smooth and creamy. Top with whipped cream, mini marshmallows, or a sprinkle of white chocolate shavings

Flavor Variations:

Peppermint White Cocoa: Add 1 tbsp crushed candy canes or peppermint powder.

Vanilla Bean Dream: Add ½ tsp vanilla bean paste or vanilla sugar.

Toasted Coconut White Cocoa: Add 2 tbsp toasted coconut flakes.

8. Sugar-Free Cocoa Mix

Ingredients

1 cup unsweetened cocoa powder

1 cup powdered milk

½ cup sugar-free sweetener (see notes below)

¼ tsp salt

1 tsp vanilla powder (optional, for flavor)

Sweetener suggestions (pick one)

• Allulose (creamiest, no aftertaste — BEST)

• Erythritol (common, but can crystallize)

• Monk fruit sweetener blend

• Stevia blend (works but slightly bitter if too much)

Instructions

1. Combine cocoa powder + powdered milk + sweetener + salt (and vanilla powder if using).

2. Whisk well to remove lumps.

3. Store in airtight jar up to 3 months.

How to make a cup

Heat 1 cup milk (or water, or almond milk)

Add 2–3 tbsp cocoa mix

Whisk until smooth

Taste and adjust sweetness as desired.

Apple Cranberry Sauce Muffins

 

APPLE and CRANBERRY SAUCE MUFFINS

shared by Cris Watson

Makes 12 mini-muffins or 6 regular muffins

Preheat oven to 350 degrees

Ingredients:

1 small sweet apple - peeled, cored, and diced into small pieces

1/3 cup cranberry sauce (use a fork or knife to shred the sauce into small bits)

1 egg

1/4 cup vegetable oil

1/3 cup sour cream

½ teaspoon vanilla

1 cup SELF-RISING flour

½ cup sugar

1/4 cup chopped walnuts

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger

Directions:

1. In a large bowl, mix the dry ingredients together.

2. Add in the diced apples and toss to coat.

3. In a separate bowl, slightly beat the egg then add in the oil, sour cream, vanilla. Stir to blend.

4. Add the cranberry sauce, walnuts, and the dry ingredients.

5. Stir to blend all of the ingredients together. Do not beat or over-work the batter; stir and fold just to work in all of the dry ingredients. If the batter is too stiff or dry, add a small amount of MILK a little at a time to get the right consistency..

6. Spray the muffin tins with a non-stick spray.

7. Fill the muffin tin cups equally with the batter and bake 12 to 14 minutes.

8. Let the muffins cool slightly before removing them from the muffin tin cups.

Old Fashioned Oatmeal Cookies.

 This recipe was published in the January 2025 issue of "Heritage Rivers Monthly." 

It sounds like the ones that I remember from my childhood! 

Enjoy!

        Cris

Apple Cinnamon Quick Bread

Apple Cinnamon Quick Bread

shared by Cris Watson

Ingredients:

1 4x8 baking pan

1 7 oz. package of Apple Cinnamon Muffin Mix

1 medium apple (Red Delicious, Gala, or any sweet apple)

½ cup self-rising flour

1 teaspoon cinnamon

1 tablespoon sugar (or sugar substitute)

1 egg

½ cup buttermilk (or 1/3 cup milk and 1/3 cup sour cream)

½ cup finely chopped walnuts

1/3 stick of butter (keep very cold)

Directions:

1. Preheat oven to 375 degrees and grease baking pan.

2. Peel and core the apple and chop it into pieces (do not puree).

3. Mix self-rising flour, cinnamon, and sugar together.

4. Add apples and toss to coat; add in dry muffin mix.

5. In a separate bowl, beat egg slightly; add buttermilk (or milk and sour cream); blend well.

6. Combine egg and milk mixture with apples and dry ingredients and nuts. Mix well.

7. Pour batter evenly into prepared pan.

8. Cut the cold butter into thin, small pieces and dot the top of the batter with the butter.

9. Bake uncovered for 20 minutes; then cover with foil and bake 10 minutes more.

10. Remove pan from oven and crimp the foil along the sides; let the bread cool.

11. Serve as is or drizzle a glaze over the top before slicing. Also good served as a dessert with whipped topping.

Glaze: Combine ½ cup of confectioners sugar, 1 teaspoon of milk, and a few drops of vanilla extract. Blend until the sugar is dissolved into the milk. The glaze should be thick but still drizzle off of a spoon onto the bread. If the glaze is too thick and stiff, add a few drops of milk and work in to get desired consistency.

Chocolate Covered Banana Treats

 

Shared by a friend - from Grandma's Recipes facebook page.

Slice bananas and spread a little peanut butter in between.

Freeze for an hour, then dip in chocolate.

Refrigerate for another 10-15 minutes and

boom you have an awesome snack.

Clipart from Freepix

Tuna and Cheddar Cheese Casserole

 

shared by Cris Watson

Serves 4

Ingredients:

2 cups of dry egg noodles

2 5 oz cans of albacore tuna - drained

1 cup grated sharp cheddar cheese

2 tbsp. Butter (you can use extra virgin olive oil but I don’t recommend margarine)

½ cup chopped celery

1 cup chopped onion

1 cup canned or frozen peas, thawed

1 7 oz can cream of celery soup (you can use mushroom soup instead)

1 cup Half & Half (you can use skim milk but it will not be as rich a flavored)

½ teaspoon salt

½ teaspoon pepper

1/4 teaspoon Old Bay Seasoning (optional: if you don’t like Old Bay Seasoning, add in 1/4 teaspoon basil and 1/4 teaspoon parsley)

For topping:

1 cup panko crumbs (I use the plain panko)

½ cup grated cheddar cheese

1 teaspoon butter

1/4 teaspoon parsley

Heat oven to 400 degrees

Directions:

1. Cook the egg noodles according to the package directions to al dente stage; drain and rinse in cold water. Set aside.

2. In a large sauce pan, over medium heat melt all of the butter. Put 1 teaspoon of the melted butter into a small bowl and set aside.

3. In the remaining melted butter, saute the chopped celery and chopped onion just until tender, about 5 minutes.

4. Add in the peas. Saute for 2 to 3 minutes.

5. Add in the tuna.

6. Add in the cream of celery soup, stir gently to combine.

7. Add in the Half and Half and the seasonings, stir gently to combine.

8. Remove from heat and add in the noodles and 1 cup of the shredded cheddar cheese.

9. Pour into a large casserole dish

10. Bake uncovered in a 400 degree oven for 15 minutes

While casserole is baking, prepare the topping:

1. In the small bowl with the reserved melted butter, combine panko crumbs, remaining cheddar cheese, and parsley. Work gently until all of the crumbs are moistened with the butter.

2. Remove the tuna casserole from the oven and sprinkle topping evenly over the casserole.

3. Return to the 400 degree oven and bake another 10 - 15 minutes until bubbly.

Serve with fresh sliced  raw vegetables and enjoy!

Apple, Raisins, and Nut Dessert

     Shared by Cris Watson

Makes about 4 one-half cup servings

Ingredients:

1 large Gala apple

1 tbsp. Butter

Dash of salt

½ cup chopped walnuts

½ cup raisins

½ cup hot water

½ cup French Vanilla Coffee Creamer

Small amount of Cinnamon or Nutmeg

Directions:

1. Put the raisins in the hot water and set aside for the raisins to soften.

2. Core the apple and cut into bite size pieces. You can either peel the apple or leave the skin on it, your preference.

3. In a sauce pan, over medium heat melt the butter.

4. Add the apple pieces and salt. Toss gently and cook the apples until just tender.

5. Drain the raisins and add them to the apples.

6. Add the nuts to the apples and raisins.

7. Toss gently to mix the ingredients.

8. Add the French Vanilla Coffee Creamer and gently toss. Heat just long enough to warm the creamer.

9. Divide evenly into serving dishes. Sprinkle a little Cinnamon or Nutmeg over the top of each dish of dessert and serve with or without whipped topping or vanilla ice cream.

Spicy Dirty Rice

 

Photo by Cris Watson

Spicy Dirty Rice

shared by Cris Watson

Makes about 4 servings

Ingredients

1 ½ cups cooked white or brown rice

½ lb country sausage

½ cup of red or green bell pepper chopped

½ cup chopped onion

1 tbsp minced garlic

1/4 tesp crushed red pepper

½ tesp paprika

1/4 tesp black pepper

(Note: I did not use any salt as the sausage is quite salty itself

Also, if you use hot, spicy sausage, omit the crushed red pepper)

Directions:

1. Cook rice according to directions.

2. Cook sausage until well browned.

3. Drain all but 1 tablespoon of the grease from the sausage and transfer the sausage to a bowl to keep warm.

4. In same pan that the sausage was browned in, saute the minced garlic for about 1 minute.  Add the chopped onion and saute until tender (about 3 minutes).  Add the chopped bell peppers and saute for another 3 to 4 minutes.

5. Transfer the sauteed vegetables to the bowl with the sausage.

6. Put about 1/8 cup of water in the pan that was used to cook the sausage and vegetables and de-glaze the pan.

7. Add the spices to the liquid in the de-glazed pan and simmer for about 1 minute to blend the spices.

8. In a serving dish, combine the cooked sausage and vegetables with the cooked rice.

9. Pour the liquid and spices from the de-glazed pan over the rice and sausage and vegetables. Toss gently to blend.  Serve and enjoy!

Charley's Savory Baked Chicken

 Our brother-in-law, Charlie Walker, has become quite the chef since retiring.  And with his adventuresome spirit he is willing to try recipes!  He and his wife, Martha, said this recipe is a real "keeper"!  

                  Cris 

Lentils and Rice

 

This dish has the caramelized onions.

LENTILS AND RICE 

shared by Cris Watson

Makes about 4 cups 

NOTE: this dish is very good if you just saute the onions rather than caramelize them. Also, sliced fresh green onions are also good in place of the caramelized or saute onions.

INGREDIENTS

2 cups water

½ of a medium onion, diced

1 cloves garlic, minced

½ tablespoon olive oil

½ cup green or brown lentils, uncooked

½  cup long grain rice, uncooked

1 medium onion thinly sliced 

½ teaspoon salt

1/4 teaspoon black pepper

½ teaspoon coriander

1/4 teaspoon chili power

1/8 teaspoon paprika

GARNISH - OPTIONAL

1 bunch fresh parsley

2 stalks of green onion

1 lemon

½ cup plain Greek yogurt

PREPARATION

If making the caramelized onions, heat 1/2 tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.  NOTE: This will take about 30 minutes. The onions should become very dark and somewhat sticky when finished. Stir often to avoid burning.

1.    Rinse the lentils in cold water and put in a large pot with the 2 cups of water, salt, and pepper.

2.    In a separate pot, saute the diced onion and minced garlic in 1/2 tablespoon of olive oil until translucent, about 5 minutes.

3.    Add the saute onions and garlic to the lentils and bring to a boil.

4.    Cover with a lid and simmer for 10 minutes.

5.    Add the rice and remaining spices to the lentils. Stir.  

6.    Cover with a lid and cook covered for about 15 minutes, or until rice is cooked.  If rice is not tender after 15 minutes, add a little more water (not more than 1/4 cup) and continue cooking.

Serve the lentils and rice topped with the caramelized onions or chopped green onions.  You can also add chopped fresh parsley, lemon wedges, and Greek yogurt as a garnish, if desired.

A great side dish!

Free clipart courtesy of Dover Press

Mom's Rice Pudding with Raisins

 

Photo shared by Cris Watson

RICE PUDDING WITH RAISINS   

Shared by Audella Evans

You will need a 9 inch oven proof dish and a second oven proof dish large enough to hold the 9 inch dish and water.

Preheat oven to 350 degrees

Ingredients:

1 and ½ cups of COOKED rice

1 cup milk (Half & Half or whole milk is best)

1/3 to 1/2 cup of raisins

1 egg 

1/4 cup sugar

1/4 tesp. salt

1/2 tesp. vanilla

1 tesp. ground cinnamon

Directions:

1. Combine cooked rice and raisins and put in the 9 inch oven proof dish.

2. Beat egg, milk, sugar, and salt together. 

3. Add vanilla. 

4. Pour over rice and raisins.

5. Sprinkle cinnamon evenly over the top of the rice.

6. Place the 9 inch dish in the larger dish.  Add enough hot water 2/3 of the way up the side of the 9 inch dish.

7. Bake in a 350 degree oven

     25 minutes for soft custard

     35 minutes for less custard and firmer pudding.

8. Remove from oven and immediately remove 9 inch dish from the hot water and cover  to prevent it from drying out as it cools.  If you leave the rice pudding dish in the hot water, it will continue to cook and dry out.

9. Serve with whip topping or vanilla ice cream.

Free clipart from Dover Publishing

Chicken Noodle Soup

 

Chicken Noodle Soup

shared by Cris Watson

Makes about 6 servings.

INGREDIENTS:

4 cups cooked chicken, pulled apart or cubed  (leftover baked or rotisserie chicken works great)

2 ½ cups broth from the cooked chicken (use water to make up the amount needed)

1 to 2 cubes of Chicken Bouillon *

2 medium carrots, peeled and cut into bite-size pieces

1 small onion, chopped

1 stalk celery cut into bite-size-pieces

½ to 3/4 bag of egg noodles (medium or wide, whichever you prefer)

1/4 teaspoon Pepper

1/4 teaspoon Poultry Seasoning OR McCormick's Montreal Chicken Seasoning   *

1/4 cup cornstarch for thickener OR make roux as directed below  

For thickener, you can use a mixture of cornstarch dissolved in COLD water, or make a roux with butter and flour (see instructions for roux below)

         * If using the broth from the cooked chicken or the rotisserie chicken, add everything and let it simmer together a few minutes and taste it.  If you don't have the rich chicken flavor you want, you can add some of the seasoning or bouillon to suit your taste.

NOTE: add salt carefully as the bouillon and seasoning mixtures are already salty!

DIRECTIONS: 

1. Cook noodles as the package directs, drain, and set aside.(NOTE: you can put the uncooked noodles in the soup when you add the chicken; the noodles will absorb the liquid so you will need to add about 3/4 to 1 cup more water.)

2. Put just the water in a large pot and bring it to a boil. 

3. Add the seasoning and bouillon. 

4. Reduce heat to medium and add carrots, onions, and celery.  Simmer for about 10 to 15 minutes just until the carrots start to get tender.  

5. Add the cooked chicken to the soup.

6. While the vegetables are cooking, prepare the thickener.

7. When the vegetables are just tender, slowly stir in the thickener. Whisk the thickener into boiling liquid a little bit at a time until you reach desired consistency.

8. Cook over low heat for about 7 to 10  minutes to allow the thickener to thicken the broth.

9. If the soup is too thick, you can add a little more water to get the constancy you want.

10. If you did not cook the noodles in the broth with the vegetables, add the cooked noodles to the soup when ready to serve.

This soup can be made ahead of time, cooled and put in the refrigerator.  It will thicken some when it cools.   

   To make the roux for thickening:  A roux contains equal amounts of flour and fat (instead of being made with flour and liquid). A roux is generally browned or cooked and then the liquid is added to the roux to thicken it (as opposed to the other way around with a slurry)